JP2002010751A - Dressing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dressing capable of maintaining food taste just after made, for example, that of a coleslaw salad, radish salad or the like made using fresh cruciferous vegetables as it is, while suppressing the salad's hot taste increase with time. SOLUTION: This dressing contains 0.5-10 wt.%, in terms of solids, of hexasaccharide to decasaccharide as straight-chain oligosaccharides based on the whole dressing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to the use of raw cruciferous vegetables, for example, in coleslaw salads and radish salads, to suppress the increase in pungency of these salads over time and to maintain the taste immediately after production. Regarding dressing that can be.

[0002]

2. Description of the Related Art Brassicaceae vegetables such as cabbage, radish, broccoli, and cauliflower are widely used as ingredients for various salads, and coleslaw salads and radish salads using raw cabbage and radish as main ingredients are used. It is a kind of vegetable salad that is widely used in daily diet.

[0003] Brassicaceae vegetables contain mustard oil glycosides in their cells. This mustard oil glycoside itself does not exhibit pungency, but if it is left in a state where the cells are destroyed such as chopped or grated, enzymes localized in the cells will act on mustard oil glycosides It is said that it is gradually decomposed into a pungent isothiocyanate compound. Therefore, salads using raw cruciferous vegetables, such as coleslaw salad and radish salad, increase in pungency over time,
There was a problem that the taste immediately after production could not be maintained.

[0004] In addition, the amount of intravenous mustard oil glycosides in some cruciferous vegetables may increase depending on the harvest time and year. For example, in cabbage, if winter growth is too advanced due to warm winter, or if harvesting is delayed after the optimal harvest time, the growth point will differentiate into flower buds, and the ball will be in the ball, that is, the core of cabbage will have grown to the upper part. In such a state, the amount of mustard oil glycoside rapidly increases toward flowering. Therefore, when a salad is made with such a large amount of mustard oil glycoside, there is a problem that the pungency is further increased and it is difficult to eat.

[0005]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing raw cruciferous vegetables, such as coleslaw salads and radish salads, by suppressing an increase in the pungency of these salads over time. It is to provide a dressing that can maintain the taste immediately after.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, completed the present invention. That is, the present invention relates to (1) a dressing which is a linear oligosaccharide and contains the 6 to 10 saccharides in an amount of 0.5 to 10% with respect to the entire dressing in terms of solid content; An object of the present invention is to provide the dressing (1) for a coleslaw salad or a radish salad.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” means “% by mass”, and “parts” means “parts by mass”.
Means The “dressing” of the present invention has a pH of 3 to
The linear oligosaccharide is adjusted to 4.5, and the 6 to 10 saccharides are 0.5 to 10 to the entire dressing in terms of solid content.
%, And may be any liquid or paste-like acidic seasoning, and is classified into an emulsification type, a separation type, and a non-oil type depending on the state or presence or absence of an edible fat or oil. Although the viscosity of the present invention is not particularly limited, it is preferably 200 mPa · s or more because the effect of the present invention is excellent. In addition, the upper limit of the viscosity is 1 viscous seasoning such as commercially available mayonnaise or salad dressing.
Since the viscosity is not more than 100,000 mPa · s, the same viscosity may be used in the present invention. In addition, the viscosity in the separation type dressing is an action which is usually performed at the time of use, that is, the viscosity when the container containing the seasoning is shaken to obtain an emulsified state.

[0008] In the present invention, the "linear oligosaccharide" is a saccharide in which 2 to 10 molecules are linked linearly with glucose as a unit, that is, α-1,4-glucosidic bond. Called sugar. Further, such a linear oligosaccharide is called maltose according to the number of glucose bonds, maltose as a two-linked disaccharide, maltotriose as a three-linked trisaccharide, and maltotetraose as a four-linked tetrasaccharide, etc. In the present invention, not only those purified to high purity as described above, but are not particularly limited as long as they are linear oligosaccharides mainly containing a mixture of 2 to 10 saccharides, but 5 to 10 saccharides However, a linear oligosaccharide that accounts for 60% or more of the sugar composition is preferable because it does not easily affect the dressing of the present invention in terms of sweetness. Here, the linear oligosaccharide having a mixture of 2 to 10 saccharides as a main component means a saccharide having 15% or less of saccharides other than 2 to 10 saccharides in the saccharide composition. In the present invention, not only the above-mentioned non-reduced oligosaccharide, but also a reduced oligosaccharide obtained by subjecting the non-reduced oligosaccharide to a reduction treatment such as hydrogenation, that is, a sugar alcohol is included.

[0009] The present invention also relates to the above-mentioned linear oligosaccharide, wherein the 6-10 sugars are contained in an amount of 0.5% or more, preferably 0.7% or more, of the whole dressing in terms of solid content. Let it. When the content of 6 to 10 saccharides is less than 0.5% as shown in the test examples described below, the pungency increases with time, and the taste immediately after production cannot be maintained, which is not preferable. In the present invention, the upper limit is specified to be 10% or less, because even if it is more than 10%, the expected effects of the present invention cannot be obtained and it is not economical.

In the dressing of the present invention, in addition to the oligosaccharide, various raw materials usually used for dressing can be appropriately selected and contained as long as the effects of the present invention are not impaired. For example, animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, and refined oils thereof, and chemicals such as MCT (medium chain fatty acid triglyceride), diglyceride, etc. Fats and oils, etc. obtained by subjecting the starch to a chemical or enzymatic treatment, potato starch, corn starch, tapioca starch, wheat starch, rice starch, and starches such as modified starch obtained by subjecting these starches to any treatment such as pregelatinization or crosslinking. , Xanthan gum, tamarind seed gum, locust bean gum, gellan gum, gum such as guar gum, vinegar, citric acid, acidulants such as lemon juice, sodium glutamate, salt,
Various seasonings such as sugar, soy sauce, miso, etc., emulsifiers such as egg yolk, phospholipase A-treated yolk, whole egg, egg white, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc.
Examples include animal and plant extracts, spices such as mustard powder, pepper, and various herbs, various proteins, their degradation products, and various ingredients.

The method for producing a dressing of the present invention is usually carried out except that the oligosaccharide is a linear oligosaccharide, and the 6-10 saccharides are contained in an amount of 0.5-10% of the whole dressing in terms of solid content. It may be produced according to the method, but it is good to handle it as a raw material in the aqueous phase because the linear oligosaccharide is water-soluble. For example, emulsification type dressing involves emulsifying a uniform aqueous phase and oil phase containing linear oligosaccharides with a mixer, etc., and further finishing and emulsifying as necessary before filling in a tube container or glass container. Seal. In the non-oil type, the aqueous phase containing the above-mentioned linear oligosaccharide is filled, and in the separation type, after filling the aqueous phase, the oil phase is filled.

[0012]

The dressing of the present invention is for any reason,
Although it is not clear whether the increase in the pungency of cabbage and radish has been suppressed, linear oligosaccharides of 6 to 10 saccharides are
It is said that it becomes almost spherical or spiral in water, and when cabbage or radish is chopped, mustard oil glycosides that have flowed out of the cut end are wrapped inside the spherical or spiral shape when making salad. As a result of the structure being in contact with the enzyme and making it difficult for the enzyme to act, it is speculated that the increase in pungency was suppressed and the taste immediately after production was maintained.

Next, the present invention will be described in more detail based on examples and test examples. Note that the present invention is not limited to these.

[0014]

[Example 1] (Emulsion type dressing) <Blending ratio> ・ Rapeseed refined oil 15.0% ・ Vinegar (acidity: 4%) 20.0% ・ Linear oligosaccharide 5.0% [Fujioligo G67, manufactured by Nippon Shokuhin Kako Co., Ltd.]-Sugar 2.0%-Salt 2.0%-Lemon juice 1.0%-Egg yolk liquid 0.2%-Xanthan gum 0.5%-100.0% in fresh water The above raw materials were prepared. Water phase raw materials other than rapeseed refined oil were uniformly dissolved in clear water with a mixer, and after xanthan gum was sufficiently swollen, the mixture was emulsified with a homomixer while pouring rapeseed refined oil. The obtained emulsion was filled and sealed in a 300 ml pet container to produce a container-packed emulsion type dressing. The obtained dressing contains 6 to 10 saccharides of linear oligosaccharides in the entire dressing so as to be about 2% in terms of solid content, and has a pH of 3.
9, the viscosity is 3500 mPa · s [B-type viscometer (Tokyo Keiki Co., Ltd.) 3. Product temperature 20 ° C, rotation speed 1
Viscosity 1 minute after the start of measurement at 0 rpm]. “Fuji Oligo G67 (trade name)” used as a linear oligosaccharide is a syrup having a solid content of about 75%, and 5 to 10 saccharides have a sugar composition of about 65%, and 6 to 10 saccharides have a sugar composition of about 75%. 55
% Of maltooligosaccharides.

[Example 2] (Separation type dressing) Separation type dressing was manufactured according to a conventional method except that the yolk liquid was used in the mixing ratio of Example 1. That is, the water phase raw material other than rapeseed refined oil is uniformly dissolved in clear water with a mixer, xanthan gum is sufficiently swollen, and then 85 parts are filled in a 300 ml pet container, and 1 rapeseed refined oil is further added.
Five parts were filled and sealed to make a container-type separation type dressing. The obtained dressing contains linear oligosaccharides in an amount of about 2% in terms of solid content of 6 to 10 saccharides with respect to the entire dressing, has a pH of 3.9, and is shaken to obtain an emulsified state. When the viscosity is 3000 mPa · s
Met.

[Example 3] (Non-oil type dressing) A non-oil type dressing was produced according to a conventional method, except that rapeseed refined oil and egg yolk liquid were used in the mixing ratio of Example 1. That is, the raw materials were uniformly dissolved in clear water with a mixer, and after the xanthan gum was sufficiently swollen, the mixture was filled and sealed in a 300 ml pet container to produce a container-filled non-oil type dressing. In the obtained dressing, 6 to 10 linear oligosaccharides were added to the whole dressing.
Sugars are contained so as to be about 2% in solid content,
pH was 3.9 and viscosity was 500 mPa · s.

[0017]

[Test Example] [Test Example 1] The effect of differences in the content of 6 to 10 saccharides of linear oligosaccharides on the increase in pungency of coleslaw salad and radish salad was examined. First, in Example 1, a dressing was prepared in which the content of linear oligosaccharides was changed and the content of 6 to 10 saccharides was as shown in Tables 1 and 2 (in terms of solid content). Next, 75 parts of shredded cabbage or radish and 25 parts of dressing were sufficiently mixed to produce coleslaw salad and radish salad.
Each of the obtained salads was stored in a refrigerator (4 ° C.) for 3 days, and the taste was evaluated by comparing the stored product with the salad immediately after production. The salad immediately after production was newly produced.

[0018]

[Table 1]

[0019]

[Table 2]

The symbols in the table are as follows. ：: The pungency was hardly increased, and the taste was almost the same as that immediately after production. ：: Although slightly pungent, the taste was not so noticeable. Δ: slightly pungent. X: The pungency was clearly increased.

From Tables 1 and 2, it can be seen that the increase in pungency of the salad is suppressed unless the linear oligosaccharides are contained in an amount of 0.5% or more of the total of the dressing in terms of solid content, in terms of solid content. It is understood that the taste cannot be maintained immediately after production. In particular, those containing 0.7% or more were preferred. Although not shown in the present test example, similar tests were performed on the dressings of Examples 2 and 3, and almost the same results were obtained.

Test Example 2 The effect of the difference in dressing viscosity on the increase in pungency of coleslaw salad and radish salad was examined. First, in Example 3, the content of xanthan gum as a thickener was changed, and Tables 3 and 4 were used.
Was prepared, and the same test as in Test Example 1 was performed using the dressing. The symbols in the table are the same as in Test Example 1.

[0023]

[Table 3]

[0024]

[Table 4]

From Tables 3 and 4, it is understood that a dressing having a viscosity of 200 mPa · s or more is excellent in the effects of the present invention and is preferable.

[0026]

As described above, the dressing of the present invention suppresses an increase in the pungency of salads made of raw cruciferous vegetables such as coleslaw salads and radish salads. Since the taste can be maintained, delicious salads can be produced for several days at a time, and further expansion of commercial salads is expected.

Claims (2)

[Claims] 1. A linear oligosaccharide, wherein said 6 to 10 saccharides are 0.5 to 10% of the whole dressing in terms of solid content.
A dressing characterized by containing so that 2. The dressing according to claim 1, wherein the dressing is for coleslaw salad or radish salad.